Allethea Wall's Copper Pennies (Pickled Carrots)

Ingredients:

2 pound Carrots

1 medium Onion

1 medium Green pepper

1 can Tomato soup

1 cup Sugar

3/4 cup Vinegar

1 Tablespoon Worcestershire sauce

1 Tablespoon Mustard

1/2 Teaspoon Salt

Preparation / Directions:

1. Scrape and slice carrots thinly; peel and chop onion; cut pepper in
half, remove seeds, and cut into thin slivers.
2. Combine remaining ingredients, blend well, and pour over vegetables in a
large nonmetal bowl. Cover and refrigerate several hours before serving.
3. Drain and serve as an appetizer or as a relish.